Mexican food is all about having fun, and the hallmark to a good old Mexican dinner usually starts with a round of fresh tortilla chips and salsa. These tortilla chips are easy to make and in my opinion, taste way better than the store-bought kind that you can pick up at any supermarket because these are made fresh. The key to making a great batch of homemade tortilla chips is to only use the freshest ingredients, and natural spices like garlic powder, cumin, and paprika.
Spice Up Your Dishes
I’ve quickly learned through cooking without excess carbs that you don’t really need all the sugars and additives we see on almost all food labels nowadays. Those just add to the shelf life of food, but do little for adding real flavor and nutrients. Spices on the other hand, have been in use for hundreds of years by different cultures all over the world. Paprika and other spicy foods contain capsaicin, a compound which has been shown to have potent anti-inflammatory, anti-obesity and anti-cancer properties. Cumin and garlic also have these same properties and offer many health benefits. (1)
The egg and mozzarella cheese are excellent sources of protein and fats, making your tortilla chips a complete meal in and of itself. The dips and toppings are just ‘icing on the cake’ so to speak!
When it comes to salsa, I like to stick to the tried and trusted favorites. Avocado and fresh leafy green vegetables are just a few excellent sources of protein and healthy fats that are celebrated in Mexican cuisine, so they will be making appearances in this recipe as well. I like to smash up fresh avocado, slice some red onion, add a handful of sweet corn and a little spinach. Tomatoes are always a good bet too. These ingredients are so colorful when mixed together and require no additional presentation except for a few springs of cilantro or parsley on top.
Who Can Say No to Homemade Tortillas Chips?
The first thing you need to do to get your homemade tortilla chips on the go is to preheat your oven to 350°F. Grab the mozzarella out the fridge grate some into a microwave friendly bowl and cover it with plastic wrap, then microwave for a quick 30 seconds. Then combine almond flour, chili powder, garlic powder, cumin, paprika and salt into another bowl. Crack an egg into the bowl and knead.
You want the dough to be firm and not too runny. Roll them out onto a sheet until they’re about 1/8 inch thick. Any thinner and they’ll be a little too thin and brittle to scoop anything onto it. I also don’t like thicker chips because they end up being a little tough, so 1/8 of an inch is the sweet spot. Once they’re out of the oven, cut them into triangles and serve. Remember, since these homemade tortillas cheese contain eggs and cheese, they’re already a complete meal on their own. Usually with tortillas chips, you get all carbs and fats with little protein. Our version on the other hand, has protein and fats, and few carbs. Boo-ya!
More Low Carb Snack Recipes:
Homemade Tortilla Chips – The Perfect Low Carb Snack with Salsa and Dips
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 1x
2 cups almond flour
½ tsp chili powder
½ tsp garlic powder
½ tsp ground cumin
¼ tsp paprika
¼ tsp salt
1 large egg, beaten
½ cup shredded mozzarella cheese
- Preheat oven to 350°F.
- In a microwave safe bowl add the mozzarella cheese.
- Cover with plastic wrap and microwave on high for 30 seconds or until melted.
- In another bowl combine the almond flour, chili powder, garlic powder, cumin, paprika and salt.
- Add the egg and melted mozzarella and knead until well incorporated.
- Roll out the dough between 2 parchment sheets until about 1/8” thick.
- Transfer the bottom sheet with the dough onto a baking pan and bake for 8 to 12 minutes or until golden and firm.
- Remove from the oven and allow to cool.
- Cut into triangles and serve.